Have you ever wondered in a Russian restaurant and have the amount of calories that each dish contained surprised? Or perhaps the thought because they eat these Russian vegetable soup with meat, then pasta with meat and then, that the drink high in sugar with plenty of fruit? Read on, because we're going to tell you where the food is done and especially since Russia is not.
To begin, we recall that Russia, as well as being a land of the Czars, Bolshevik Revolution,Perestroika and Sputnik is a huge amount of land. It is so big, it takes almost 1/6th of the total area of all land on Earth. Obviously, the weather is not always easy. In fact, most of the experiences of the surface of the cold Russian approximately 7 to 8 months a year. What is not so much for the warmth-loving plants, animals and other growing or running, that a food may provide.
These conditions must remain its necessary to get food prepared simply and provide enough energyPeople survive during the long cold months, when the supply of food was difficult or impossible. This resulted in dishes such as "Borsh" - heavy vegetable soup with cabbage, turnips, and in some recipes, small pieces of meat, "Okroshka" - another heavy soup base or kefir kvas on LED (recipe between recipe) Pre - cooked eggs, cucumbers, potatoes, cubes of meat, onion, and a host of other ingredients or ever famous "Pelmeni" (also known as ravioli) - a nice little packageMeat (protein) and pasta (carbohydrates, fiber), very easy to cook and eat.
It also has a number of dry snacks, which are well preserved and is usually accompanied by a sort of alcoholic beverage consumed (beer, vodka, "samogon") and a high sense of buoyancy and heat production, must during the cold times.
Most of the traditional Russian dishes are not spicy. However, as a big country, Russia will inevitably happen to the place where East and West wouldwander the streets. The roads leading from Asia to Europe - including the space of Russia. Obviously, getting spices and other ingredients not common, original Russian food, was much easier for cooks shops in Russia and the Europeans. The fact that this country has held a place of intersection and because many dishes of Russian cuisine was similar in many different countries. For example, the Russian Pelmeni dumplings or very similar to ravioli and gnocchi from the WestOutside
The volume of Russian energy of the meals have been replaced only rarely. Production of traditional Russian bread and breakfast milk is almost everywhere close (calorie-wise) against the other breakfast - Weather European or Asian. Russian "dumplings" or "Pelmeni" with the traditional sour cream are a killer meal that much heavier on protein, carbohydrates and fats.
